Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, shirasu and camembert cheese japanese-style pasta. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Shirasu and Camembert Cheese Japanese-style Pasta is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Shirasu and Camembert Cheese Japanese-style Pasta is something which I’ve loved my entire life.
Fusilli holds Shirasu (baby sardines/whitebait), Shimeji adds extra Umami, very tasty yet delicious!!! Easy for kids to eat 😉 Shirasu goes perfect with rice. I cooked spaghetti with leftover mentaiko and shirasu. Mentaiko and cheese are the basic combination.
To get started with this particular recipe, we have to prepare a few components. You can have shirasu and camembert cheese japanese-style pasta using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Shirasu and Camembert Cheese Japanese-style Pasta:
- Take 100 g Pasta
- Prepare 1 cup Kamaage shirasu
- Make ready 2 Shiso leaves
- Get 2 Green onions
- Make ready 1/2 pack Camembert cheese
- Get 1 tsp Butter
- Get 1 tsp Soy sauce
The most famous cheese in Japan is Sakura (cherry blossom) cheese, a Camembert-style cheese that is matured on top of cherry blossom. Egg yolk and cheese don't only make for an excellent combination, they also provide a rich and deep flavor - Japanese people love carbonara sauce! The top countries of suppliers are Japan, China, and. Shirasu fish refers to small whitefish, specifically boiled young katakuchi-iwashi (Japanese anchovy), ma-iwashi (Japanese sardine) and urume-iwashi (round herring).
Steps to make Shirasu and Camembert Cheese Japanese-style Pasta:
- Cook the pasta with plenty of hot water and 1 tsp of salt.
- While cooking the pasta, chop the green onion and shiso leaves finely. Chop the camembert cheese into small pieces.
- Just before the pasta is ready, add the green onion into the pot, then drain the pasta and put into a bowl. Add the shirasu, shiso leaves and season with butter and soy sauce. Mix well.
- Serve the pasta on a plate, add the chopped camembert cheese on the top. It's done!
The top countries of suppliers are Japan, China, and. Shirasu fish refers to small whitefish, specifically boiled young katakuchi-iwashi (Japanese anchovy), ma-iwashi (Japanese sardine) and urume-iwashi (round herring). Dried shirasu is called "chirimen" because it resembles the chirimen crepe fabric made by a traditional Japanese tie-dye method. Shirasu pasta is lightly flavored Japanese dish, made with cabbage, shiso leaf, seaweed and baby sardines (tons of tiny fish). A lot of people might be repelled by the slimy texture and strong smell, but just like blue cheese, it can be an acquired taste.
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